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Ingredients:
Raw rice - 2 cups
(soaked for 4-5 hours)
Grated coconut - 4 cups
Cooked rice - 1 cup
Little hot water
Salt to taste
Sugar to taste |
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METHOD
- Drain the soaked rice and grind it along with the grated coconut and cooked rice to a fine thick paste.
- Do not add too much water.
- Coconut water may be preferably used instead of water for grinding.
- Mix in the salt and sugar to taste.
- Allow to ferment at room temperature for at least 12 hours.
- Heat a small non-stick pan.
- Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the center.
- Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy.
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